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Best Egg Rolls

Reviewed: Jan. 9, 2012
I appreciate the straightforward directions in this recipe, because I'm always wary of making fried things. These wouldn't have been all that tasty if I hadn't incorporated other reviewers' suggestions, though, so I appreciate those as well. My adaptations: fresh grated ginger (1 tbsp) instead of the dried, fresh minced garlic (1 tbsp) in addition to the garlic powder, black pepper, numerous splashes of soy sauce, double the cabbage/carrot mixture (and I threw it in with the meat for a minute or so to wilt it a bit), and 1/4 cup green onions added to the filling mix after it was cooked. I don't know if doubling the veggies and using extra lean ground pork gave me twice as much filling as other reviewers or what, but I ended up getting 21 fat eggrolls (using the 7-inch wrapper, as specified) instead of the specified 8. The more the merrier, I guess! The recipe that came with the eggroll wrappers mentioned that you can bake these. I'm sure they're not as tasty that way, but it'd sure save on the cost of oil. Peanut oil is $$$$$$!
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